Hell’s Kitchen Guide Day 1

This level introduces the basic game mechanics where you take customer orders, prepare ingredients, cook dishes and serve them to your customer. You will have access to 2 types of ingredients in your kitchen for now. They are identified by their colors (Green for Raw Fruits and Vegetables, Yellow for Grains).

Hell’s Kitchen Playthrough Day 1
[youtube url=http://www.youtube.com/watch?v=aryqtYC7ki0]

Tutorial
1. Click lectern to greet arriving customers and seat them.
2. Once customer put down their menus, select their table to take order.
3. Click ‘Switch Rooms’ button to enter kitchen to fill their order.
4. Select ‘Raw Fruits & Vegetables’ to start preparing.
5. You can queue ‘Grains’ to be prepared next, by selecting them immediately.
6. We want both recipes to finish as close as possible, so start dragging veggies into the pot.
7. Drop ‘Grains’ in frying pan when pot timer matches frying pan timer.
8. Once timer reaches 0, drag pot and frying pan to plate to minimize overcooking.
9. The more quality stars, the more Chef Ramsay’s impatience is compensated.

Today’s Special Recipe

[STARTERS] Warm Vegetable Salad with Carrot and Ginger Vinaigrette.

Serves: 4

Dressing:
3 cups olive oil
1 cup white wine vinegar
1 bay leaf
1 sprig thyme
1 sprig rosemary
1 clove garlic, lightly crushed
1 tbsp white peppercorns
1 tbsp coriander seeds
3 star anise

1) Place all ingredients into a pan.
2) Heat gently for 15 minutes.
3) Leave to infuse until at room temperature (1 hour)
4) Refrigerate if necessary.
5) Check seasoning.

Salad:
3 baby carrots, peeled
1 cup cauliflower florets
6 pearl onions, peeled
2 artichokes, peeled, cooked and cut into wedges
5 baby leeks, trimmed and cut in half
4 ribs celery, peeled and cut in wedges
Salad greens, garnish

1) Prepare all vegetables and blanch each one until just cooked.
2) Warm dressing again and marinade the vegetables.

Carrot and ginger vinaigrette, garnish:
1 cup + 1 tbsp olive oil
2 tbsp White Wine Vinegar
Salt and Pepper
3 carrots, peeled and finely chopped
1 oz ginger, finely chopped
water as needed

1) Mix 1 cup of the oil with the white wine vinegar to form a basic vinaigrette.
2) Add salt and pepper to taste.
3) Sweat the carrots and ginger in the remaining olive oil until completely soft but with no color.
4) Add enough water to cover and simmer for 5 minutes.
5) Puree in a blender and strain through a fine seive.
6) Add more water if too thick.
7) Season and mix with a small amount of vinaigrette to form a smooth pouring puree.
8) To serve, arrange vegetable in the center of the plate.
9) Finish with salad greens and drizzle with carrot and ginger vinaigrette as well as dressing.