Sunday, August 30, 2015

Next on 'Hell's Kitchen': 4 competitors from Philly

Catch Sade Dancy, Denine Giordano, Jennifer Salhoff, and Ashley Sherman on the little screen this fall.

Next on 'Hell's Kitchen': 4 competitors from Philly

0 comments
On "Hell´s Kitchen" season 13, top, left to right: Ashley Sherman, Jennifer Salhoff, bottom left to right, Sade Dancy and Denine Giordano.
On "Hell's Kitchen" season 13, top, left to right: Ashley Sherman, Jennifer Salhoff, bottom left to right, Sade Dancy and Denine Giordano. FOX

The 13th season of Fox's Hell's Kitchen launches at 8 p.m. Sept. 10.

This time, four women from Philadelphia and its environs will be among the cast of 18 competing for big money and glory as they submit to the tender ministrations of Gordon Ramsay.

Fox is a bit skimpy on bios, but I've managed to flesh 'em out a bit.

Sade Dancy, 25, is a line cook at The Treemont in Center City. Signature dish on the show: Pea and Mushroom Risotto with Goat Cheese. See a video clip here.

Denine Giordano, 23, of Philadelphia, attended the Art Institute of Philadelphia; her Facebook bio identifies her as a line cook with OTG Experience, which operates cafes in airports including PHL. Signature dish: Chicken Parmesan. Video clip here.

Jennifer Salhoff, 33, of Philadelphia, is listed as a private chef, though she is, in fact, executive chef at Cuba Libre after stints at Restaurant Cerise and the late Meme. Signature dish: Pan Roasted Striped Bass Succotash of Crab with Wild Mushrooms, Bacon, Fava Beans and Corn in a Spicy Charred Corn and Tomato Saffron Broth. Video clip here.

Ashley Sherman, 29, originally from Bethlehem, lists Starr Restaurant Organization and Aramark on Facebook as previous employers. Signature dish: Chipotle Chicken and Chorizo Deconstructed “Taco." Video clip here.

More coverage
 
How clean is your favorite restaurant? Inspection reports
 
Top 5 selling spirits, wines in Pennsylvania
 
Dogfish Head brewpub expansion approved
 
Teaching the White Dog Cafe some new tricks
Philly.com
0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Philly.com
Latest Videos:
Also on Philly.com
letter icon Newsletter