Chef Gizzy Barton talks about her Hell’s Kitchen experience

Chef Gizzy Barton was part of Team Rookies on Hell’s Kitchen Season 18. After being eliminated on last week’s episode, the Atlanta chef shares her thoughts on the culinary competition.

Chef Gizzy Barton entered the Hell’s Kitchen Season 18 competition confidently. As a member of Team Rookies, she seemed to be a powerhouse in the kitchen. As the competition got heated, a little of her confidence seemed to waiver.

Personally, I thought that Chef Gizzy would have gone far in this Hell’s Kitchen season. She seemed to have a depth of culinary knowledge and experience. But, Hell’s Kitchen isn’t the same as cooking in a restaurant. There are many other factors that influence success in this culinary competition. Sometimes it isn’t necessarily the most innovative or talented chef that wins. It could be the best chef who adapts to all the circumstances of Hell’s Kitchen.

For many women chefs, Chef Gizzy can be a great example in the kitchen. In addition to her personal accomplishments outside of this culinary competition, one important item from this season is clear. Confidence in the kitchen is vital. Especially for women chefs, in today’s professional kitchens, confidence is key.

Recently, I had the opportunity to chat with Chef Gizzy Barton. Here is a transcript of that interview.

Cristine Struble: One of the themes so far in this season of Hell’s Kitchen is confidence. Why is confidence so important to a chef?

Gizzy Barton: It’s important to trust yourself in a kitchen. To be able to trust your gut and your skill. It’s a fast paced, fast thinking job!

CS: Staring out on Hell’s Kitchen Season 18, you seemed to be a front-runner on the Rookie team, what was the turning point that had you losing your confidence?

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GB: I just think it was accumulative. Time, stress, anxiety – they all were compounding and I started to second guess what I know how to do best. I learned a lot about myself in high stress situations and I am seeking help work through how to cope.

CS: Why did you choose to sit out of the menu staple challenge?

GB: I thought the challenge was different, like I would be able to direct and use my voice as if I were on Expo at my restaurant. Chef Ramsay kept saying he wanted me to find my voice! In hindsight I should have just made some banging fried chicken!

CS: What advice would you give a chef who might consider applying to be on Hell’s Kitchen?

GB: Be ready to not be alone and not get any sleep! It’s grueling long days with lots of big personalities. The only time I had to myself was in the shower! That’s why winning that challenge to Palm Springs was so amazing. We all had a suite to ourselves.

CS: Throughout the season, you mentioned that you cook fish in your restaurant, what is your favorite fish dish to make?

GB: I can cook all fish well. I love simply prepared food. I try to cook seasonally and sustainably. So fish to me is a sensitive subject. I picked the bass because they flow down the coast to the Carolinas that time of year and that’s what had inspired me when I was at the market in the last challenge.

But honestly, I love making pasta! I am upset I that I didn’t get to make any. 20 minutes into the “Cook for your life” challenge I found the pasta sheeter and I was mentally kicking myself!

CS: Currently, you are the chef de cuisine at Ecco Buckhead, which serves upscale, seasonal European cuisine, what’s your favorite seasonal ingredient for winter?

GB: Right now I’m all into celery root. It’s sweet and earthy. When it’s prepared correctly it’s silky white like snow. My Chef loved the soup that I received 9 stars for so we recreated it for the opening menu at Ecco! “Celery root, preserved lemon, fennel, speck, espellete.” It’s a beautiful tableside pour presentation.

Thank you to Chef Gizzy Barton for taking the time to chat with me and thank you to FOX for facilitating this interview.

Related Story. Chef Jose DeJesus chats about this Hell's Kitchen experience. light

Are you a Chef Gizzy fan? Who do you think will earn the title of Hell’s Kitchen Season 18 winner?

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