Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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64 NOVEMBER 2020 I N - D E P T H "The hardest part about competition cooking shows is that it's very different than cooking in the real world, where I can plan for everything. It's my menu, it's my ingredients, I source everything. I have contingency plans for things that I might foresee going wrong. When you get on a cooking show, all of that is completely out the window." While Pelley isn't rushing to get back on TV any time soon, he found the experience—especially on "Hell's Kitchen" working for chef Gordon Ramsay—to be inspirational. "I went on there 100 percent believing that I was going there to win," says Pelley, who finished in the middle of the pack, taking him down a few pegs. "It changed my attitude as a chef. Getting a little ego crushing is a good thing for a young chef." Pelley still enjoys sharing the experience with guests— and the added glamour it brings to his restaurant. "Going on a cooking show doesn't make or break your career," he says. "In real life, you're only as good as the last dish at your restaurant." And hopefully, that will never include Watergate Salad. FOR MORE INFORMATION, VISIT gibbethillgrill.com; sereniteerestaurants.com; stages-dining.com Pelley says he was beaten by the clock on "Beat Bobby Flay." Please discover responsibly. LEMONADE Nautical American Gin mixed with fresh lemonade and a splash of soda water garnished with a lemon. Nauti MULE Nautical American Gin mixed with ginger beer and fresh lime juice garnished with a lime wedge. Nauti