[Sca-cooks] Hell's Kitchen and Injuries, now restaurants.

[Terry Decker]

Probably not.  Most casinos have multiple restaurants to cater to a wide 
variety of clients from the MickeyD crowd to the carriage trade.  So they 
can plug the newly minted executive chef in a wide variety of slots.  Casino 
restaurants are generally faster paced and higher pressure than most other 
restaurants, so the experience of being on the show may be a plus.  I gather 
it is the kind of environment where you either step up to the challenge or 
you resign before it kills you.  In addition there will probably be a 
control in the casino food and beverage manager, who is very likely to be an 
experienced chef (as is my "nephew" who is food and beverage manager at a 
casino in Catoosa).  And if all else fails, fire the screwup.

Bear

>I wonder if the owners of the new casino where the restaurant that they are
> going to supposedly be executive chef of are nervous yet?
>
> aeduin