Hell's Kitchen has become a viewer favorite as it features amateur chefs going through a culinary boot camp under the British master chef Gordon Ramsay, who proves to be really entertaining. On the reality show, there's a lot of flaring going on, however, chef de cuisine Josh Emmett of the Gordon Ramsay at The London, says that there's more to just all the action we all see on TV.

Emmet, who hails from New Zealand and has been working for Gordon Ramsay for seven years now, lets us in on how it is to work for the notorious chef. He says that his task as the head of chef of Gordon Ramsay at The London, which is Ramsay's first U.S. venture, is to head the daily operations in a very meticulous way.

Viewers do want to know if the Ramsay on TV is the same Ramsay in his restaurants, and Emmet had only one thing to say.

'It's daunting for any young cook to look inside our kitchen and try to imagine what it's like,' he revealed. 'We don't run an aggressive kitchen. We run our kitchens in a very firm, but very fair, way. That's just the nature of the kitchen. If it was all rosy, it wouldn't seem right.'

He continued, 'In the beginning, we worked in a small restaurant, and the guys were packed into one kitchen. It was a fantastic kitchen to work in. There was so much real energy in there, and a lot of those guys have stuck with the company, and are now head chefs.'

Gordon Ramsay at The London is Ramsay's way of showing Americans that 'food is the real star of his show' and not just the atmosphere in Hell's Kitchen. Upon becoming the head chef of Ramsay's restaurant, Emmet reorganized the kitchen and overhauled the menu.

'What's on the plate is a lot more simplistic now,' he explained. 'It's not crowded with flavors. We don't try to create overly complicated menus for the guests to read either. You don't want them coming in and opening the menu, and then saying that they need an interpreter to understand all the dishes.'