Scott Popovic, first chef eliminated from Hell’s Kitchen Season 18, chats with FoodSided

Scott Popovic, part of Team Rookies on, was the first chef eliminated from Hell’s Kitchen Season 18 by Gordon Ramsay. Here’s what he had to say about his short, yet memorable, experience.

Hell’s Kitchen Season 18 has brought new twists this season. Scott Popovic, a member of Team Rookies, had hoped to showcase his culinary knowledge in this cooking competition. Unfortunately, his time on Hell’s Kitchen was short lived. Chef Scott was the first chef to lose his chef coat.

While being the first chef eliminated from Hell’s Kitchen Season 18 does have a level of distinction, Chef Scott limited time didn’t really give fans and foodies the opportunity to see his talent in the kitchen. He, like all the chefs on this season, are talented chefs.

For fans of Hell’s Kitchen, Chef Scott might be best remembered for his long, varied culinary background presented in the first episode. He was often referenced as the executive chef who closed his restaurant for the Hell’s Kitchen opportunity. That decision is a huge gamble for a chef. Still, that choice shows how influential and beneficial this Gordon Ramsay driven show can be for both chefs and restaurants.

While Gordon’s parting comment about Chef Scott wasn’t overly positive, Chef Scott has and does have some impressive culinary insight. Although he struggled in this culinary competition, the Cleveland based chef has a lot to offer aspiring chefs, the Cleveland food scene and food fans.

Recently, Chef Scott Popovic chatted with me about his experience on Hell’s Kitchen, the Cleveland food scene and his advice to aspiring chefs.

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Cristine Struble (CS): During the introductions in episode 1, you presented a vast culinary background, did that varied background prepare you for Hell’s Kitchen?

Chef Scott Popovic (SP): I would like to say no but honestly yes it did…. It made me feel more comfortable in my chef skin. Chef Ramsey likes to yell it is his thing… but I also worked for a chef that liked to scream and it helped me deal with his anger.

CS: Cooking on the line, especially with people you’ve never worked with, can be difficult and you seemed a little confused, what was the hardest part about cooking environment in the Hell’s Kitchen?

SP: Being a chef is all about being able to adapt and be flexible but we are human and the changes do put a “monkey wrench” in how you perform. Chef Ramsey was my biggest challenge; with his British accent and the use of terminology I have not worked with since culinary school as well as how he sped up the call in’s was really difficult….. He sounded like Charlie Browns teacher most of the night to me…. Waaaa wahaaa wahaaa I should have had snoopy helping me.

CS: Some Hell’s Kitchen fans felt that during elimination you didn’t fight hard enough or weren’t vocal enough, did you feel that you deserved to be sent home?

SP: Great question, which was one of the first things my students asked me…. The short and long answer to that is yes and no….. I had a particular bad service in my mind (not knowing how others did just knowing the high expectations I have for myself) and as I always tell my team “take ownership” of your mistakes as well as your successes. After being in kitchens my whole life a chef is not made by one day/ one service they are made by years of small tests and how you grow and get better. Unfortunately for the purpose of TV you didn’t get to see the next day or the next week.

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CS: In the past year, you’ve had some ups and downs. Vita Urbana closed and you’re now working at Polaris Career Center, where do you see the Cleveland food scene going?

As Cleveland’s food scene continues to evolve and gain more steam we will become one of the preeminent dinning destinations in the country. I love how the Chefs here from Michael Symon, Sawyer, Small, Katz and many others incorporate the flavors and the history of many different cultures and back grounds.

CS: What do you feel is one of your signature dishes or what type of food do you enjoy cooking?

SP: Funny you ask, I get asked that every time I tell someone I cook. To me it is not what I enjoy to cook it is what will make my guest happy…. As a Chef we are here for our guests not my ego.

CS: What advice would you give a chef who is considering an opportunity on Hell’s Kitchen?

SP: Be sure you are comfortable in your own skin if you aren’t the show will tear you up.

Thank you Chef Scott Popovic for taking the time to share your thoughts and insights. Although you might have been the first chef eliminated from Hell’s Kitchen Season 18, fans and foodies look forward to seeing your future endeavors.

Hell’s Kitchen airs on Friday nights at 9 p.m. ET/PT on FOX.