Lee Anne Wong

Lee Anne Wong remembers her high-flying production adventure.

on Sep 12, 2007

Hung has become a bit of an anomaly for me. Denial is the first, second, and last stage for him apparently, and the camera doesn't lie. I recall a time I busted a bag of ice everywhere in the middle of a Quickfire, and I made a good attempt to clean it up so that no one would hurt themselves (I think it was even caught on camera). Kitchen safety with Hung has been one of the main concerns for his fellow contestants, and while it was a timed competition, any responsible chef would take care of a precarious situation such as oil and broken glass on the floor.

It was great to see the excitement for all of the contestants when they received their plane tickets. Unlike the previous two seasons, there were no New York chefs still in the running. The Continental Airlines challenge was, well, challenging. This was one of their most difficult tests by far, and I had been working with the Continental staff for weeks in evaluating the rules, equipment, and standardized practices in preparing and serving airline food. We all have our horror stories with airline food, but that's why this was such a great challenge, and even through some failure, I thought all six of the contestants did a great job in trying to adapt to these circumstances in little to no time. From fitting the food into separate, height-restricted containers, to a required heating time of at least 10 minutes at 350°F in an unfamiliar heating vessel, it was a risky challenge.