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Going Through Hell
Louross decided to enter Hell’s Kitchen after being an avid fan. There would be days he would sit in his couch yelling at the TV, screaming at the top of his lungs whenever a chef contestant made a bonehead mistake.
“ I need[ed] to be on that show,” he said. “Some people want the challenge, some want to do it for fun. I went there to win it. I was a die-hard fan.”
“There were never any Filipinos on that show,” Louross observed. He wanted to change that. He felt he had the right qualifications.
Originally from the Eagle Rock area in Los Angeles, Louross started his chef career inside his mother’s kitchen.
A caterer herself, Louross’ mom guided then 14-year-old Louross to the ways of Filipino cuisine.
Some of the things Louross learned from his mom -- cooking hotdogs to perfection in making Filipino spaghetti, picking the best ingredients in making lumpia and knowing the best cooking time for pancit noodles so they don’t get soggy.
In his high school years, he ventured out for more experience. He worked at a kosher bakery store in Pasadena before landing a job at Toto’s Lechon Manok where he continued to hone his expertise in Filipino cuisine.
He had to choose between taking up nursing(as most Filipinos do) or going to culinary arts school when he hit his college years. He chose his passion and went to the California School of Culinary Arts in Pasadena.
His parents were doubtful at first when they learned of his decision.
Louross related what his dad said: “Well, at least we have another member of the family who knows how to cook.”
After college, he strayed away from Filipino cuisine to hit the mainstream. He landed a job at the Ritz-Carlton in Las Vegas.
When word got around that a Hell’s Kitchen casting crew was holding open auditions at the Mirage, Louross jumped at the opportunity.
Asked why he should be on the show, Louross blurted, “You need a Filipino up there.”
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