Chef Michael Langdon, a Plains Township native, tested his skills on the 11th season of "Hell's Kitchen." While eliminated halfway through the competitive cooking competition, the executive chef at the Huntsville Golf Club said he enjoyed the chance to showcase his culinary style and meet Chef Gordon Ramsay.
JS: Now that your run is over, how did you feel watching yourself on "Hell's Kitchen"?
Langdon: It's surreal to see yourself on television. You know that millions of people can watch you screw up at any time or get screamed at by Chef Ramsay. On the flip side, hopefully it showed people my passion for the business and showed my leadership skills. I really wanted to represent my family and the area well.
JS: Do you think you should have gone further?
Langdon: Well, sure. I should have won! Honestly though, I really didn't get screamed at by Ramsay as much as some of the others. For about six or seven episodes you really don't hear a peep from me, and in "Hell's Kitchen," if you're not getting yelled at, you're doing something very right. Plus, it was only my first time up for elimination.
JS: What's one of the best memories you have from the show?
Langdon: Everything! Every part of it. I met some amazing people, and worked with Chef Ramsay.
JS: What lessons did you take from it?
Langdon: I learned a lot about myself. You don't realize how much you take for granted until they are taken from you. I really think everyone should slow down a little bit and really appreciate everyone they have in their life. I also learned that there is always a silver lining, you just have to find it. Be a positive force in everyone's life. Attitude is everything.
JS: What other opportunities has it led you to, if any?
Langdon: I've had some amazing opportunities because of the show. Most recently, I was on the cover of Essence of Maines magazine. Only three chefs have ever been on the cover - Guy Fieri, Marcus Samuelsson and myself. To follow a chef like Marcus Samuelsson on a magazine cover is just an amazing feeling. I also got to go on stage with Marcus Samuelsson at the Maines food show recently. He called me on stage to talk about my experience on "Hell's Kitchen" and what it meant for me. I had no idea he was going to do that and there were about 800-900 people in the room.
I've also been on the local radio several times, and featured a tasting menu at 279 Bar & Grill in Plains Township, and of course, wonderful write ups in the newspapers.
JS: What's next for you as a chef?
Langdon: What's next? Who knows! I'm kind of just rolling with it. Whatever comes my way. I really enjoy Huntsville. I'm very fortunate to have the kind of membership I do. They let me do my thing, create and have fun. I also enjoy cooking outside of a private setting, so be sure to catch me at 279 Bar & Grill cooking with my good friends Jim Guasto (chef at 279) and Chris Mullin, executive chef of The Blakeslee Inn.
Ultimately, I'd love to have my own place. I've learned through all of this that life is too short, and you just need to go for it.
It surprises a lot of people when I say this, but someday I'd like to trade my chef jacket in for a suit and become a general manager of a club. I really want to learn as much as I can about this great business.
JS: What one signature dish sums up you cooking style?
Langdon: That's almost impossible. I really love to cook with the seasons. I don't know that I have a signature dish - the one for "Hell's Kitchen" was totally random. Cooking with the seasons is so important because you get produce at its peak.
JS: What's your favorite ingredient?
Langdon: Butter. I was trained classic French. We use a lot of butter. I don't know that I've gone a single day in the last 18 years without coming in contact with butter. I honestly don't know what I'd do without it.
JS: What advice would you give someone who's thinking of becoming a chef?
Langdon: Make sure you really want to be a chef. It's not glamorous like Food Network makes it. It's hard. Very hard. There is so much more to it than cooking. Study. Forever. Read. Always. Be compassionate to others. Support local everything as much as you can. Get ready to sacrifice everything important to you.
Connect with Chef Michael Langdon on Facebook at www.facebook.com/ChefMichaelLangdon and Twitter at @ChefMikeLangdon and @MichaelHK11.