SCCC grad takes a shot at ‘Hell’s Kitchen’ challenge
If something’s called Hell’s Kitchen, you wouldn’t expect to find people vying to get into it. But Melissa Doney, a 2003 Schenectady County Community College graduate in culinary arts and executive sous chief at Fort William Henry in Lake George, has her reasons.
Doney is a contestant on the current season of Hell’s Kitchen, which features Chef Gordon Ramsay putting aspiring restaurateurs through intense culinary trials as they prepare dishes for his restaurant Hell’s Kitchen in Los Angeles.
`I really wanted to be on `Hell’s Kitchen` to put myself out there and challenge myself as a chef and show people what I can do,` said Doney. `It is an amazing feeling, I’m so excited to have the opportunity.`
More than 50,000 people applied to be on the show, and only 16 were selected. The show began airing Wednesday, Sept. 22, at 8 p.m. on FOX and was filmed over six weeks, starting in February of this year. The winner receives a coveted black chef’s jacket, $250,000 and the position of head chef at LA Market in Los Angeles.
For Doney, the journey started in September 2009 when she filled out an online application for the show. The following day she received a phone call from the casting agency. Three days later she went down to New York City to do an on-camera interview.
She said her fiancE Phil Sheridan urged her to apply for the show and gave her the push she needed.
`He got sick of me watching these culinary competition shows and wanted me to put my money where my mouth is,` said Doney.
She credited SCCC for preparing her mentally for the food industry and her experience on the show. One of her college experiences she cited was working at the Kentucky Derby and the Belmont Stakes.
`There is always the book version of what the food and beverage industry is like and then there is the reality of it,` said Doney. `[SCCC] really helped to make us well-rounded individuals for the real world.`
Toby Strianese, a professor in the Hotel, Culinary Arts and Tourism Department at SCCC, knew Doney applied for the show last fall and was waiting to hear the outcome. Strianese was ecstatic to find out she was selected.
`When Melissa first enquired about our Culinary Arts program, I asked her what her goals would be when she graduated. She replied, ‘One of them is to be on TV,’` said Strianese. `From her experiences working in food service at the Kentucky Derby and interning at Walt Disney World, along with her determination and her bubbly personality, she should be well-prepared for Chef Ramsay and the `Hell’s Kitchen` challenge.`
Doney said she became interested in cooking while she was attending SUNY Potsdam. When she was looking for a job, the only one she could find was salad prep at a local Italian restaurant. The following semester she rearranged her schedule at college to allow her to work more hours at the restaurant to further her learning experience in the kitchen.
`There was something about it that I just felt this is something that I want to do,` said Doney. `I was transferred to the fine dining restaurant owned by the same people and ended up being their sautE cook over there.`
Doney said she was always very passionate about food, and her first job was at an ice cream parlor and snack bar.
`I’ve always been involved in food and beverage to some capacity. It has always been in me,` said Doney. `I tried the office routine sitting behind a desk, but that just isn’t really me.`
Doney said her current boss, Executive Chef Anthony Teta, was very supportive throughout the process and always had complete faith in her.
`When I found out, I was literally brought to tears,` said Doney. `I think one of the things is my personality and passion for food in the industry. I was myself throughout the application process and taping of the show.`
Doney said being on the show allowed her to grow professionally and as an individual. It was also a confidence builder for her.
`I feel this whole experience has really made me a stronger individual in this field,` said Doney.
Being around Ramsay allowed her to experience his techniques first-hand and learn some new techniques she will always take with her while cooking.
`One thing I will take with me is just from watching Chef Ramsay when he was working with us in the kitchen, literally, it was so beautiful, it is like watching a ballerina,` said Doney. `There are certain techniques I will always take with me and I will never forget as a chef.`
Doney said entering the competition was also a way to show gratitude to everyone she has worked with along her career path.
`I credit the people that I’ve worked with and the people that I’m working with now,` said Doney. `I’m not only doing it for myself, it is, in a sense, a thank you.“