Watching Hell's Kitchen is similar to watching a demolition derby, you always know someone is going to crash - 

Gordon Ramsay had his negative feedback loop on full throttle, not even waiting until the end of the show to hang up the jacket of the latest target.

To the contestants I just say this: Ramsay's methods are unpolished, but his message is sound. Focus on the food, focus on the guest, work as a team. There is no other way to run a kitchen.

Amazingly, Ramsay had one unbelievable departure from his tirade. Stopping service, he called out Paula by announcing that she had cooked the most perfect Beef Wellington in the history of Hell's Kitchen.

I am convinced Ramsay puts things like Beef Wellington on the Hell's Kitchen menu for no other reason than to create opportunities for ratings soundbites.

It is doubtful that any of these contestants had ever cooked a filet in pastry and duxelle, much less under the pressure of a Ramsay service.

The fact that Paula mastered this classic restaurant holdover shows how good of a pure cook she really is. Paula can cook, Ramsay can see it, and Hell's Kitchen can feel it. Stay tuned.

What's on YOUR plate today? On mine, I'll skip the Wellington.

Brad Nelson is the vice president culinary and corporate chef of Marriott International, he has worked to build an international culinary team that continues to raise the bar in dining. He takes his respect for nature's simple, clean flavors and instill it into the philosophy of the numerous kitchens he oversees.

www.chefblog.marriott.com/aboutBrad