Emily Carter
In an episode of Kitchen Nightmares, Gordon Ramsay visited the Kingston Cafe, a Jamaican restaurant owned by Dr. Una Morris, a former Olympic athlete and radiologist. During his visit, Ramsay was served jerk chicken, which he complained was dry. Dr. Morris, however, claimed that jerk chicken was supposed to be dry. This sparked a debate among viewers about whether jerk chicken is meant to be dry or not. While some agreed with Dr. Morris, others, including Ramsay, argued that while jerk chicken involves a dry rub or marinade, the cooked meat should not be dry.
| Characteristics | Values |
|---|---|
| Jerk chicken supposed to be dry? | No, it is supposed to be succulent and flavorful. |
| Kitchen Nightmares episode | Gordon Ramsay visits the Kingston Cafe and is served dry jerk chicken. |
| Owner's response | Dr. Una Morris, the owner, claims it is supposed to be dry. |
| Gordon Ramsay's response | He says it is supposed to be a dry rub, not dry chicken. |
| Owner's expertise | Dr. Una Morris is a successful Jamaican radiologist and former Olympic athlete. |
| Owner's issue | She micromanages everything and doesn't listen to her staff or son, Keone. |
| Solution | Gordon implements a barbecue menu with an outdoor grill. |
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What You'll Learn
Gordon Ramsay's reaction to dry jerk chicken
In an episode of Kitchen Nightmares, Gordon Ramsay was served jerk chicken at the Kingston Cafe, owned by Dr Una Morris, a successful Jamaican radiologist and former Olympic athlete representing Jamaica. After tasting the chicken, Ramsay complained about it being dry. Dr Morris interrupted her son, Keone, who was trying to explain to Ramsay that the chicken was made to order, by claiming that jerk chicken is supposed to be dry. Ramsay, however, disagreed, stating that it is supposed to be a dry rub, but not dry. He further expressed his disapproval by saying, "I'm not here to kiss your arse, and I don't know what kind of Jamaican herb you've been smoking, but that is disgusting crap!".
Ramsay's reaction to the dry jerk chicken sparked a debate among viewers, with some agreeing with him that jerk chicken should not be dry, while others claimed that it is a matter of personal preference. Some viewers defended Dr Morris's claim that jerk chicken is traditionally dry, while others attributed the dryness to overcooking or improper preparation.
It is worth noting that jerk chicken is a style of cooking native to Jamaica, where meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. When prepared correctly, jerk chicken should be succulent and highly flavorful, with a balance between dryness and moisture.
Ramsay, being a renowned chef with high standards for food quality, understandably showed disappointment and frustration towards the dry jerk chicken. His reaction, though blunt and expressive, was aimed at providing constructive criticism to help improve the restaurant's cuisine and overall dining experience for customers.
Interestingly, despite the disagreement over the dryness of the jerk chicken, Ramsay and Dr Morris were able to work together to implement changes in the restaurant. Ramsay introduced a barbecue menu with an outdoor grill, redesigned the restaurant's interior and menu, and provided new uniforms for the waiting staff. These changes contributed to a more positive dining experience and helped address the issues that were previously hindering the success of the Kingston Cafe.
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Dr. Una Morris' response to Ramsay
Dr. Una Morris, a successful Jamaican radiologist and former Olympic athlete representing Jamaica, opened Kingston Cafe out of her love for cooking. However, her micromanagement, refusal to cook fresh food, and insistence on using outdated ingredients like day-old rice led to the restaurant's failure.
In response to Ramsay's criticism of the dry jerk chicken, Dr. Morris could have acknowledged that while traditional jerk chicken involves a dry spice rub, it should not be dry in the sense of being overcooked. She could have explained that the dryness he experienced was likely due to the chicken being premade and not cooked to order, which is a common issue in restaurants that don't cook fresh food.
Dr. Morris could have also emphasized that the dry spice rub is an essential part of authentic Jamaican jerk chicken and that it should not be dismissed as "disgusting crap." She could have offered a brief education on the history and cultural significance of jerk chicken in Jamaica, explaining that it is a style of cooking native to the country, where meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.
Additionally, Dr. Morris could have addressed Ramsay's concerns about the food being "soulless" and an "embarrassment to Jamaica." She could have acknowledged that while she wanted to stay true to traditional Jamaican recipes, she understood that some adaptations might be necessary to appeal to a broader audience. She could have expressed her willingness to work with Ramsay to make positive changes to the menu and improve the dining experience for her customers.
Finally, Dr. Morris could have addressed the issues Ramsay raised about her management style. She could have acknowledged that her micromanagement and refusal to take feedback from her son, Keone, and the rest of the staff contributed to the restaurant's issues. She could have committed to working on her communication and collaboration with the team and expressed her gratitude for their hard work and dedication to the restaurant's success.
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The Kingston Cafe's issues
The Kingston Cafe, an authentic Jamaican restaurant in Pasadena, California, was featured on an episode of Kitchen Nightmares. The restaurant was owned by Dr. Una Morris, a successful Jamaican radiologist and former Olympic athlete representing Jamaica. Her son, Keone, managed the restaurant.
Keone invited Gordon Ramsay to the restaurant, hoping to get his help with his mother's micromanagement issues. Ramsay was shocked to discover that nothing was cooked fresh at the Kingston Cafe. He also criticised the dining room and food as soulless and an embarrassment to Jamaica. He was served jerk chicken, which he described as "absolutely dreadful", "hideous", and "dreadfully dry". Dr. Morris, however, claimed that jerk chicken was supposed to be dry. Ramsay disagreed, stating that it should be a dry rub, but not dry chicken.
Keone wanted to make everything to order, but his mother, Dr. Morris, refused to listen to him or anyone else. She also believed that Jamaican food couldn't be made to order. This led to a high turnover of staff, especially in the kitchen, and the restaurant was failing. Gordon implemented a barbecue menu with an outdoor grill, which proved popular, but the regular kitchen struggled to keep up. Dr. Morris had instructed the kitchen not to make fresh rice and beans, and the kitchen was slow even with shortcuts.
After observing the dinner service, Ramsay made some changes. He introduced an outdoor barbecue, which Keone ran alongside the normal kitchen and menu. He also redesigned the restaurant with brighter colours, new casual uniforms for the waitstaff, and a new menu with a large barbecue component.
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The proper way to cook jerk chicken
Jerk chicken is a Jamaican dish that is believed to have been developed by enslaved Africans who escaped to Jamaica and combined their cooking techniques with the seasonings and spices of Jamaica’s native Arawak people. The term "jerk" refers to both the marinade used to flavour the meat and the method of cooking the chicken.
Jerk chicken is typically grilled on pimento wood placed over a charcoal fire. However, it can also be cooked in an oven. The chicken is usually marinated for several hours or even overnight in a jerk marinade, which can be wet or dry. The marinade typically includes pimento (all spice), scotch bonnet peppers, thyme, and a mixture of different herbs and spices.
When grilling jerk chicken, it is important to maintain a medium-high heat of around 425–450 degrees Fahrenheit and cook the chicken for about 5–7 minutes per side. If baking, cook in a preheated oven at 375–400 degrees Fahrenheit on an oiled baking sheet until cooked through, which typically takes about 30–50 minutes. It is important to ensure that the chicken is not overcooked, as this can lead to dryness. The ideal jerk chicken should strike a balance between dry and moist.
Some additional tips for preparing jerk chicken include using boneless, skinless chicken thighs for the most flavourful and tender meat, and marinating the chicken overnight in the refrigerator to allow the flavours to infuse.
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The role of dry rubs in jerk chicken
Jerk chicken is a style of cooking native to Jamaica, where meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice. The dry-rub technique is an essential aspect of jerk chicken preparation, and it involves coating the chicken with a blend of aromatic spices, creating a flavourful crust that enhances the taste of the dish.
The dry rub for jerk chicken typically consists of a variety of spices such as garlic powder, sugar, cayenne pepper, thyme, black pepper, allspice, cinnamon, chilli powder, and cloves. These spices are carefully mixed and stored in airtight containers to retain their freshness and potency. The blend can be adjusted to suit individual preferences for heat and flavour, allowing customisation to cater to different palates.
The role of the dry rub in jerk chicken is multifaceted. Firstly, it infuses the chicken with a complex blend of flavours, adding depth and authenticity to the dish. The spices penetrate the meat, ensuring that each bite is packed with the distinctive flavours of Jamaica. Secondly, the dry rub acts as a tenderiser. While wet jerk marinades typically include acids like lime or vinegar to tenderise the meat, the dry rub achieves a similar effect by breaking down the tough fibres of the chicken, resulting in a more tender and juicy texture.
Additionally, the dry rub helps to create a desirable crust on the chicken. When applied and cooked correctly, the spices form a delicious exterior layer that adds texture and flavour to the dish. This crust is a signature characteristic of well-prepared jerk chicken, providing a sensory experience that extends beyond the taste of the meat alone. Lastly, the dry rub technique offers versatility in terms of preparation and storage. Home cooks can make large batches of the dry rub and store them for future use, making it a convenient option for those who enjoy jerk chicken regularly.
While jerk chicken is known for its distinct flavour and texture, it is important to clarify that the dish should not be dry in the sense of being overcooked. The dry-rub technique does not imply that the chicken should lack moisture. Instead, the goal is to achieve a perfect balance between dryness and moisture, resulting in succulent and flavourful meat.
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Frequently asked questions
No, jerk chicken should not be dry. While it may be drier than chicken in other cuisines, it should still be moist and not overcooked.
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.
On the Kitchen Nightmares episode featuring the Kingston Cafe, Gordon Ramsay was served jerk chicken and complained that it was dry. Dr. Una Morris, the owner, claimed it was supposed to be dry, leading to a heated argument between the two.
Gordon Ramsay worked with the owner and her son, Keone, to make positive changes to the restaurant, including implementing a barbecue menu with an outdoor grill and redesigning the restaurant and menu.
