December 8, 2010
Talkin' Baseball with Russell Kook
And yeah, you might remember "Hell's Kitchen" as that cooking show on FOX that got interrupted by postseason baseball. Well, as the season comes to a close, I had the chance to catch up with the aptly named sous chef Russell Kook as he eyes a spot in the show's finale a week from this Wednesday.
HOVG: Your official bio on the "Hell’s Kitchen" website lists you as being from Madison, Wisconsin, but you’ve found yourself in Minnesota, Florida, Las Vegas and, currently, Chicago. I’ve gotta ask…Cubs or White Sox?
RUSSELL: Of course…the White Sox!
HOVG: You’re actually friends with White Sox skipper Ozzie Guillen, aren’t you? How did that come about?
RUSSELL: Ozzie is a good friend of mine...he used to come into theWit (Hotel in Chicago) a lot. He and I got along well.
HOVG: Who do you think would be easier to work for on a daily basis…Guillen or the explosive Gordon Ramsey?
RUSSELL: I definitely think it would be easier to work with Ozzie. He doesn’t push the daily issue as hard as I feel Gordon would.
HOVG: What do you think the White Sox need to do to be successful going into the upcoming 2011 season?
RUSSELL: I think if the White Sox get a little pitching and some timely hitting...you know the basic recipe for success. (Laughs)
The 29-year-old Russell Kook was one of 16 contestants competing for the head chef position at LA Market, a restaurant in the JW Marriott in Los Angeles, California. The job carries with it a $250,000 salary and the chance to become the spokesperson for Rosemount Estate Wines.